Asparagus, chicken and pecan pasta

    50 min

    Penne pasta tossed with asparagus, red peppers, pecans and Parmesan cheese in a delicious sauce that is creamy without being overpowering. This has been a tremendous hit every time I've made it.

    275 people made this

    Serves: 6 

    • 1 (500g) pack penne pasta
    • 1 tablespoon olive oil
    • 1 teaspoon minced garlic
    • 1 red pepper, chopped
    • 2 bunches asparagus, trimmed and cut into 1 inch pieces
    • 250ml chicken stock
    • 4 tablespoons chopped fresh basil
    • 1 pinch salt or to taste
    • 1/2 teaspoon pepper
    • 3 tablespoons butter
    • 450g cooked chicken breast strips
    • 120g grated Parmesan cheese
    • 60g pecan halves

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Bring a large pot of lightly salted water to the boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
    2. Heat the olive oil in a casserole or large pot over medium heat. Stir in the garlic, red pepper and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken stock, and bring to the boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.

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    Reviews & ratings
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    Reviews in English (223)


    Fantastic spring time dish! It does work best to keep the pot covered when you add the chicken stock and also when you add the remaining ingredients. This way there is some liquid left when you add the parmesan and you don't need to add any more chicken stock. I will definately make this again!  -  20 May 2008  (Review from Allrecipes US | Canada)


    Probably my favorite main-dish recipe of all time. I often make it with chicken sausage instead of grilled chicken strips, and it is always such a hit. Sam's Club sells a chicken-spinach sausage that is perfect for this recipe. Enjoy!  -  28 Mar 2008  (Review from Allrecipes US | Canada)


    This was very easy and very good. I woud alter next time in a couple of ways - a little red pepper flakes and I would substitute pine nuts for the pecans. The pecans were interesting but pine nuts seem better suited to the dish.  -  19 Jul 2008  (Review from Allrecipes US | Canada)